i need another cup of coffee first

Gluten-free Friday 7: More Cookies!

I, of course, made a few alterations to the instructions and used egg substitute instead of egg. The only real drawback of doing that is everything you make is more crumbly. Vegan egg replacer is supposed to bind, but it doesn’t honestly do a very good job. After seeing how a mix like this behaves with real egg, if you can, I would suggest using real eggs. It will turn out a lot more like the cookie you are craving if you do. It’s not bad if you do it without the egg, its just that the cookies are so much more fragile. And the dough is a challenge to work with. It’s a dry dough to begin with so if there isn’t enough liquid from your egg, it’s hard to mold it in to cookies.

These cookies turned out fantastically. Soft, sweet, chocolatey….I am not sure there is anything else one needs in a cookie. Or in life, for that matter. The kids went nuts for these cookies because they were so tender and gooey. My only gripe about this mix is that I wish it made MORE cookies.

Everyone gave two thumbs up to this mix.

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I came across this recipe, by a friend, and thought you’d like it. She said it’s really, really good!
1 head of cauliflower (medium) washed, dried and put through the food processor on the finest grating to look like snow. Cook in microwave for 4 mins or if you prefer put in oven for 7-10 mins and let cool.
Preheat oven to 450
Put pizza stone or pan in oven to get it hot
1/4 cup of parm
1/4 cup of mozzarella shredded
1/2 tsp dried oregano
1/2 tsp dried basil
2 cloves garlic finely chopped
1/2 tsp sea salt
1 egg
After cauliflower cools put it in a tea towel or nut bag to wring all the water out. Get it as dry as possible and mix in with other ingredients
Use parchment paper and lightly oil it, form pizza crust and try to keep it quite thin
Slide the parchment onto hot pizza stone or cookie sheet and bake until golden brown then add toppings and bake